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Hawaiian Chicken and Coconut Rice

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A delightful blend of sweet pineapple, savory soy, and creamy coconut rice that transports you to a tropical vacation.

Ingredients

Scale
  • 2 chicken breasts
  • 1 cup pineapple juice
  • 3 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 cup coconut milk
  • 1 cup jasmine rice
  • ½ cup toasted coconut flakes
  • 2 green onions, chopped
  • Salt, to taste
  • Pepper, to taste

Instructions

  1. Marinate chicken in a mixture of pineapple juice, soy sauce, brown sugar, minced garlic, and grated ginger for at least 30 minutes.
  2. Preheat the grill or skillet and cook the marinated chicken until fully cooked, about 5-7 minutes per side.
  3. Meanwhile, rinse the jasmine rice under cold water and then cook it according to package instructions, replacing water with coconut milk for added flavor.
  4. Once the rice is cooked, fluff it with a fork and stir in coconut flakes, salt, and pepper.
  5. Serve the grilled chicken on a bed of coconut rice and garnish with chopped green onions.

Notes

For best flavor, marinate the chicken longer if possible. You can also use tofu for a vegetarian option.

Nutrition

Find it online: https://voxrecipes.com/hawaiian-chicken-coconut-rice/